Israeli Donuts - Chanukah

Combine 2½ cups flour and 1 tsp baking powder in a large bowl, then sift together to remove lumps.

Whisk 2 eggs with 2 tbsp sugar and 1 tbsp vanilla in a separate bowl until the mixture is pale and well combined.

Fold the egg mixture into the dry ingredients, then gently fold in 1½ cups sour cream until a soft dough forms.

Refrigerate the dough for at least 15 minutes to make it easier to handle.

Dust a work surface with flour and roll out the chilled dough to about ¼-inch thickness.

Cut the dough into rounds using a 2-inch donut cutter or drinking glass, creating holes with a smaller cutter or bottle cap.

Heat 1¼ cups vegetable oil in a deep pot or fryer to 350°F (175°C).

Carefully place 3-4 donuts into the hot oil and fry for 1-2 minutes on each side until deep golden brown.

Remove the fried donuts with a slotted spoon and drain on paper towels.

Place 1 cup powdered sugar in a shallow bowl and toss the warm donuts in the sugar to coat completely.

Serve the warm sugar-coated donuts immediately.